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Authors: Slesinski, AJ Claus, JR Anderson-Cook, CM Eigel, WE Graham, PP Lenz, GE Noble, RB

Citation: Aj. Slesinski et al., Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast, J FOOD SCI, 65(3), 2000, pp. 417-420

Authors: Slesinski, AJ Claus, JR Anderson-Cook, CM Eigel, WE Graham, PP Lenz, GE Noble, RB

Citation: Aj. Slesinski et al., Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations, J FOOD SCI, 65(3), 2000, pp. 421-427